Fennel cream
Instructions
Clean the fennel by removing the toughest outer leaves, cut them into wedges.
In a Pan fry the shallots with oil and butter, add the fennel and some green barbina (very fragrant) of fennel.
Make flavoring very well, pepper, add hot water and the broth thin granular Knorr and cook for 30 minutes.
Blend everything until it becomes a smooth cream.
If you need to thicken with 1 tablespoon of cornstarch dissolved in 1/2 cup of water.
Serve accompanied with plenty of grated Parmesan.
You can serve this cream with croutons.
Ingredients and dosing for 4 persons
- 5 fennel
- 1 shallots (or onion)
- 1 tablespoon of olive oil
- 1 bit of butter
- 100 cl of water
- 2 tablespoons of granular thin broth knorr
- Pepper
- Abundant of grated parmesan cheese
- 1 tablespoon of cornstarch (optional)